Pansotti Bufalo Ricotta Spinaci with trout and mascarpone sauce
Pansotti Bufalo Ricotta Spinaci with trout and mascarpone sauce
Ingredients
- 1 Pansotti Buffalo Ricotta e Spinaci (D15)
- 25g Mascarpone Rosso sauce (H25)
- 30 g pieces of smoked trout fillet
- Fresh chervil leaves
Preparation
- Heat the sauce according to the instructions on the packaging.
- Colour the pieces of smoked trout fillet in a non-sticking pan. Do not add fat.
- Reheat the Pansotti for 5 min. in slightly salted boiling water.
- Spread the Mascarpone Rosso sauce on a plate.
- Place the Pansotti on the sauce together with pieces of smoked trout.